Zaalouk (Eggplant and Tomato Dip)
Zaalouk is a must-try Moroccan appetizer, a vegetarian delight of eggplant and tomatoes that instantly transports you to a Marrakech souk. Smoky, mild, and slightly tangy from lemon, this dip is a burst of simple flavors. To make an authentic Moroccan couscous, remember that the semolina must be worked by hand with a bit of oil and water, and steam it three times. Essential spices like cumin and paprika make all the difference in this dish: feel free to lightly toast them before cooking. Serve this zaalouk with crispy bread, and it will be a hit at any table.
Ingredients
Instructions
- 1
Wash and dice the eggplants. Peel and crush the tomatoes. Mince the garlic.
- 2
Heat olive oil in a large pan or tagine. Add garlic and sauté 1 minute until fragrant.
- 3
Add the eggplant cubes and crushed tomatoes. Stir and cook over medium heat for 15 minutes, stirring occasionally, until vegetables are tender.
- 4
Season with paprika, cumin, salt, and pepper. Slightly mash with a fork to get a thick dip texture.
- 5
Remove from heat, stir in fresh cilantro and lemon juice. Mix well.
- 6
Let it cool slightly or serve at room temperature with Moroccan bread (khobz) for dipping. Enjoy!
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